Shami Kabab Recipe
A simple and delicious recipe for making shami kababs, perfect for a snack or appetizer, with a crispy exterior and juicy interior.
1h 40m4Servings
Nutrition
258kcal
16gProtein
33gCarbs
8gFat
Ingredients
SHAMI KABAB MIXTURE
Chickpeas
0.25 lb
Chicken Breast
0.25 lb
Ginger Garlic Paste
2 tbsp
Dried Red Chilies
8 pieces
Salt
to taste
1 tsp
Cumin Seeds
1 tsp
Dried Fenugreek Leaves
½ tsp
Bay Leaf
1 piece
Black Cardamom
1 piece
Black Peppercorns
1 tsp
Cinnamon Sticks
2 pieces
Water
1½ cups
FOR BINDING AND FLAVOR
Egg
1 whole
Fresh Coriander
2 tbsp
Green Chilies
4 pieces
Onion
0.25 whole
Mint Leaves
1 tbsp
FOR FRYING
Cooking Oil
½ cup
FOR SERVING
Lettuce Leaves
4 pieces
Ketchup
¼ cup
Equipment
Food Processor
Instructions
1Prepare the Shami Kabab Mixture
15m
15mSoak Chickpeas
Soak the chickpeas in water for at least 1 hour. Drain and rinse them thoroughly.
Boil Chicken and Chickpeas
In a pot, combine the soaked chickpeas, chicken breast, ginger-garlic paste, dried red chilies, salt, cumin seeds, fenugreek leaves, bay leaves, black cardamom, peppercorns, and water. Bring to a boil over high heat. Cook for about 4-5 minutes until boiling vigorously.
Simmer and Reduce
Reduce the heat to low, cover the pot, and let it simmer until the chicken is cooked through and the chickpeas are tender. This should take about 20-25 minutes. The water should reduce significantly, leaving a thick mixture.
Shred Chicken
Remove the chicken breast from the pot and shred it finely using two forks or your hands. Remove and discard the bay leaves and cardamom pods from the chickpea mixture.
Process the Mixture
Transfer the cooked chickpea mixture and shredded chicken to a food processor. Process until a coarse, thick paste forms. Be careful not to over-process into a fine puree; it should retain some texture.
2Form the Kababs
10m
10mAdd Binding Ingredients
Transfer the processed mixture to a bowl. Add the beaten egg, chopped fresh coriander, chopped green chilies, finely chopped onion, and chopped mint leaves. Mix everything thoroughly with your hands until well combined.
Shape the Kababs
Lightly grease your palms with a little cooking oil. Take a small portion of the mixture and shape it into a round, flat kabab, about 1/2 inch thick. Repeat with the remaining mixture.
3Fry the Kababs
10m
10mHeat the Oil
Heat about 1/2 cup of cooking oil in a frying pan over medium-low heat. The oil should be hot but not smoking.
Fry the Kababs
Carefully place the shaped kababs into the hot oil, ensuring not to overcrowde the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
Drain Excess Oil
Once fried, remove the kababs from the pan using a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4Serve
5m
5mPlate the Kababs
Arrange the fried shami kababs on a serving platter, garnished with lettuce leaves. Place a small bowl of ketchup in the center for dipping.
Serve Hot
Serve the shami kababs hot with ketchup or your favorite chutney.
Tips
Ensure the chickpea and chicken mixture is not too wet before shaping the kababs; excess moisture can make them fall apart during frying.
Do not overcrowde the pan when frying; fry in batches if necessary to ensure even cooking and crispiness.
The shredded chicken should be added to the mixture while still warm to help bind everything together.
For a spicier version, add more green chilies or a pinch of red chili powder to the mixture.